Pumpkin Espresso Bundt Cake

This pumpkin espresso bundt cake has become my new favorite holiday cake. I was searching for recipes to use up the 2 gallons of frozen pumpkin puree in my freezer and my husband stumbled across King Arthur Flour's recipe for this cake. Their recipe can be found here. 

But I had a bit of a mishap and forgot to put oil in my cake batter. It had only been in the oven for 2 minutes, when I realized this, so I pulled it out as quick as I could and dumped it all back into my kitchen aid mixer. I added the necessary oil that the recipe called for and beat it on medium-high for 2 minutes until it was emulsified. Washed and re-greased my bundt pan and dumped the batter back in. Back to the oven it went. I was worried this wouldn't bake properly and disappointed the filling was all mixed in now. But to my surprise when it I pulled it out of the oven, it baked perfectly and smelled amazing!

I had let it cool about 10 minutes and brushed on the espresso glaze. Waited a few more minutes (15-20) to cool and then decided to drizzle on some left over royal icing from when my daughter decorated her gingerbread men cookies. I did have to thin the icing with a 2 tablespoons of milk to get it to drizzle properly. I will find any excuse to put frosting on my food.

Taste test time... Amazing! I was super thrilled that despite my mess ups, it turned out so great. Below is my cake recipe based off the King Arthur recipe but with all purpose flour instead of whole wheat and minus the rum, because I didn't have any on hand. Also see my Royal Icing Drizzle recipe.  Just in case you mess up like I did, don't fret, you can redeem yourself. I am proof.

​PUMPKIN ESPRESSO BUNDT CAKE RECIPE

​Ingredients
CAKE

• 1 1/2 cups pumpkin purée
• 4 large eggs
• 3/4 cup vegetable oil
• 1 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt

FILLING

• 1/3 cup brown sugar, packed
• 1 tablespoon espresso powder
• 1/2 teaspoon ground cinnamon

GLAZE

• 1/3 cup strong brewed coffee
• 1/3 cup granulated sugar
• 1 1/2 teaspoons vanilla extract

ROYAL ICING DRIZZLE

• 2  large egg whites
• 1 tsp. vanilla extract
• 3 cups confectioner's sugar, sifted
• 2 -4 Tablespoons milk

​Instructions

1. Preheat the oven to 350°F.
2. To make the cake: Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
3. Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Set aside.
4. To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.
5. To assemble the cake: Thoroughly grease a 10-cup Bundt pan. Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula.
6. Bake the cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
7. While the cake is baking, make the glaze by whisking together the coffee, sugar, and vanilla. If the coffee isn't hot enough to dissolve the sugar, heat briefly, stirring until the sugar dissolves.
8. Brush the glaze evenly over the cake with a pastry brush while the cake is still warm. Serve once the glaze has soaked in and dried a bit.
9. Make the royal icing drizzle. With a mixer, beat the egg whites with the extract until frothy.  Add the sifted powdered sugar and beat on low speed until combined, smooth and shiny. Turn to high and beat for approximately 5 minutes until stiff and glossy. Thin with 2 tablespoons of milk, by beating milk. Adding more if necessary, one tablespoon at a time. Drizzle on to the cooled cake and let sit for 20-30 minutes before serving.
10. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.